Monday, December 22, 2008

Monday Recipe

Hey, just got on quick found a tasty little recipe at BHG and gonna run back out of here. Rylie is really sick today and I want to keep a close eye on her. Fever, tossing her cookies, Doc say's just a stomach virus, but the poor thing is just miserable.

Almond Sweets
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 eggs
1/2 cup sugar
1/2 cup cooking oil
1 teaspoon vanilla
1 recipe Almond Icing
Small multicolored decorative candies (optional)
1. Preheat Oven to 350 degrees F. Lightly grease a cookie sheet; set aside.
2. In a medium bowl stir together flour, baking powder, and salt. In a large bowl combine eggs, sugar, oil, and vanilla; beat with an electric mixer on medium speed until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
3. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet.
4. Bake for 12 to 15 minutes or until golden. Transfer cookies to a wire rack; cool.
5. When cookies are cool, spread with Almond Icing. If desired, sprinkle lightly with multicolored candies. Makes about 60 cookies.
6. Almond Icing: In a medium bowl stir together 1 cup sifted powdered sugar, 1/2 teaspoon almond extract, and 1 to 2 tablespoons milk to make icing of spreading consistency. If desired, tint with food coloring.
7. To store: Place in layers separated by waxed paper in an airtight container; cover. Store iced cookies at room temperature for up to 3 days. Freeze undecorated cookies for up to 3 months. Thaw cookies, then decorate.

Have a good day and hopefully Baby girl will be feeling better tomorrow and I'll be able to spend more than a few minutes on here.

Have a great day and stay warm.

Jill Marie

1 comment:

Tracy said...

thanks for the recipe! hope your daughter gets to feelin better. hugs